LOBSTER PAELLA

Serves 6
Préparation 20 mins
Cook time : 50 mins

Ingrédients 

360 g Organic salmon without skin or Tuna  
52 g Fresh orange juice 
42 g Fresh lemon juice 
19 g Sherry vinegar 
35 g Organic soy sauce  
21 g Sunflower oil 
12 g Fresh Ginger zest (with microplane)
1 g Sesame seed 
Micro shiso leaves
Maldon Sea salt 

Directions 

Preheat the oven to 220C/Gas mark 8.
Heat the oil in a large ovenproof dish.
Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally.
Add the peppers and cook over medium heat for 5 more minutes. 

Lower the heat, add the garlic, and cook for 1 minute longer.
Stir in the rice, deglaze with white wine, chicken stock, saffron, red pepper flakes, salt and pepper and bring to a boil.
Cover the pot and place it in the oven.

After 15 minutes, stir the rice gently with a wooden spoon,  add calamari and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked. 

Transfer the paella back to the stove top.  

Turn off the heat and add the lobster, and peas and stir gently.
Cover the paella, and allow it to steam for 10 minutes.

Transfer the paella to a serving dish, sprinkle with dill and chive, garnish with lemon wedges, and serve hot.

Bon appetit.